Finely diced mushrooms add earthy umami flavor to Kardea Brown's beef burgers. She puts a Southern spin on the juicy blended burgers by topping them with homemade pimento cheese.
Chef Jet Tila makes a beautiful steamed whole fish topped with ginger, scallions and an aromatic oil that sizzles over the skin, and he shares some tips for selecting the freshest fish.
Guy Fieri gets a taste of Arroyo Seco, New Mexico, from the local ground beef, mild chile peppers and root vegetables served with the hearty Portobello mushrooms at ACEQ.